Jerusalem Artichoke Soup with Crispy Bacon and Truffle Oil

Earthy, creamy and full of flavour, this Jerusalem Artichoke Soup is comfort with a touch of luxury. The artichokes bring a natural nutty sweetness, perfectly balanced by crispy bacon and a delicate drizzle of truffle oil. Simple, seasonal ingredients — elevated into something special.

Ingredients

Serves 2 – 4

·       600 g Jerusalem artichokes

·       40 g butter

·       1 tbsp olive oil

·       1 onion, finely sliced

·       1 garlic clove, crushed

·       1 small leek (white part only), sliced

·       750ml good-quality chicken stock

·       150ml double cream

·       Sea salt and freshly ground white or black pepper

·       4 rashers of butcher’s bacon, chopped

·       Truffle oil, for garnish

Method:

1.      Scrub the Jerusalem artichokes well and peel. Slice evenly. Keep in lightly acidulated water if preparing ahead to prevent browning.

2.      Heat the butter and olive oil in a large saucepan over a medium-low heat. Add the onion, leek and a pinch of salt. Cook gently for 8–10 minutes until soft and translucent, without colouring. Add the garlic and cook for 1 minute.

3.      Add the sliced artichokes and a small sprig of thyme if using. Stir to coat in the butter. Cook gently for 3–4 minutes.

4.      Pour in the stock, bring to a gentle simmer and cook for 20–25 minutes until the artichokes are completely tender.

5.      Meanwhile, add the chopped bacon to a cold pan set on medium heat to render the fat – do this for 7-8 minutes until you have crispy bacon bits.

6.      Remove the thyme sprig. Blend the soup until very smooth using a blender or stick blender. Pass through a fine sieve if you want an ultra-silky finish.

7.      Return the soup to a low heat. Stir in the double cream and gently warm through. Season carefully with salt and pepper and balance with a few drops of lemon juice or vinegar if needed.

8.      Ladle into warm bowls and finish with a swirl of truffle oil, and the crispy bacon bits on top.